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   Ingredients :
3/4 cup cornstarch
1 cup milk
2 eggs

Bechamel Sauce:
9 tablespoons butter
9 tablespoons flour
3 cups milk
Ground clove

Spinach and mushroom filling:
2 k spinach cooked in salty boiling water, drained and finely chopped
1 k mushrooms, sauté in olive oil
300 g Gruyere cheese, grated
300 g Parmesan cheese, grated
500 g Mozzarella cheese, grated
1 cup fresh milk cream

Sift flour into a bowl. Add milk and eggs. Whisk until well combined and batter is smooth.
Add a dab of butter to a medium, non-stick frying pan. Heat over medium heat. Rotate the pan to distribute the butter. Pour 2 tablespoons batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn over and cook for 1 more minute. Transfer to a plate. Repeat with remaining batter.

If not using immediately, stack cooked, cooled crepes with wax paper and refrigerate, up to 3 days.
Crepes can be frozen, stacking the crepes between squares of waxed paper.

Bechamel Sauce:
Melt butter in a heavy saucepan over medium heat.
Add flour and stir quickly into the butter.
Cook and stir the flour-butter mixture over medium heat, dry out slightly, and turn to a golden color.

Pour warm milk onto the flour and butter mixture. Stir thoroughly and constantly to get a thick, creamy mix. Add salt, pepper, nutmeg, ginger, and ground clove to taste.

Spinach and mushroom filling:
Once the mushrooms and spinach have cooled and the excess moisture drained, fold them into the Bechamel Sauce (white sauce).
Preheat oven to 350°F. Lightly butter a rectangular baking pan. Arrange crepes in the bottom of the baking pan. Mix the filling with milk cream. Cover the crepes with the filling, sprinkle with the Gruyere, Parmesan and Mozzarella cheese. Repeat the process, ending with a layer of crepes. Sprinkle with cheese and some butter and bake about 20 minutes or until cheese begins to melt.
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